Matcha Cashew Butter Hearts (Dairy-Free + Naturally Sweetened)
Rated 5.0 stars by 1 users
Servings
20 Heart Shaped Bites
These creamy, dreamy Matcha Cashew Butter Hearts are here just in time for Valentine’s Day, but honestly, they deserve a spot in your snack rotation year-round. Made with nourishing ingredients like raw cashew butter, coconut flour, and our First Whisk matcha, these little green beauties are dipped in both dark and white chocolate for the ultimate flavor moment. They’re rich, a little fancy, naturally sweetened, and totally plant-based. Whether you’re celebrating love, friendship, or just yourself, these no-bake treats are pure joy. A huge shoutout to Lanina of Colorful Superfoodie for creating these beauties for us!
Why You’ll Love It:
- No-bake and fuss-free
- Naturally sweetened with monk fruit + maple
- Creamy, rich texture with a matcha twist
- Festive, fun, and perfect for gifting (or hoarding)
- Dairy-free and gluten-free
Ingredients
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1 1/4 cup creamy raw cashew butter
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1/3 cup powdered monk fruit
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1/4 cup maple syrup
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4 tbsp coconut flour
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3 tsp First Whisk matcha powder
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1 tbsp + 2 tsp melted coconut oil
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1 cup dairy-free white chocolate chips
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1 cup dairy-free dark chocolate chips
Directions
In a bowl, mix together the cashew butter, maple syrup, 1 tbsp melted coconut oil, coconut flour, 2 tsp matcha powder, and powdered monk fruit or sugar.
Mix until it becomes a thicker dough like texture. Place the matcha cashew butter mixture in the fridge for 30 minutes to chill.
Roll out the matcha cashew butter mixture between 2 pieces of parchment paper using a rolling pin into about 1/2 thick flat piece.
Use a small heart shaped cookie cutter to make about 20 heart cut outs(You will probably need to roll out the matcha cashew butter a couple times to get more cut outs.)
Place the matcha cashew butter hearts on a parchment paper lined sheet pan and freeze for 1 hour.
In a bowl, add the dark chocolate chips and 1 tsp coconut oil. Melt using the microwave in 30-second increments or in a double boiler. Repeat the same with the white chocolate.
Mix the remaining 1 tsp matcha powder in the white chocolate to give it a nice green color.
Take the matcha cashew butter hearts out of the freezer and dip half of them in the melted chocolate dark chocolate and the other half in the white chocolate.
Place them back on the parchment paper to set. Drizzle more chocolate on top and cut the excess chocolate off around the edges.
Store in an air tight container and enjoy within 1 week.
Recipe Note
Whether you’re looking to impress your partner, surprise your friends, or treat yourself to something nourishing and sweet, these matcha hearts have your back. They're indulgent without the crash, festive without the fuss and packed with vibrant matcha flavor.
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